Description
A comforting and creamy Chicken Pot Pie Soup that’s perfect for chilly days. Loaded with tender chicken, vegetables, and savory flavors, this soup is a satisfying meal on its own.
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or half-and-half
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- Fresh parsley for garnish (optional)
- Biscuit or puff pastry for serving (optional)
Instructions
- In a large pot, heat butter and olive oil. Add onion, carrots, and celery; cook until softened. Add garlic and cook for 1 minute.
- Sprinkle in flour and stir to form a roux. Slowly whisk in chicken broth and milk/half-and-half until smooth. Simmer until slightly thickened.
- Add chicken, peas, corn, thyme, salt, and pepper. Simmer until heated through. Adjust seasoning.
- Serve hot, topped with parsley and a biscuit or puff pastry square if desired.
Notes
- This soup is a great way to use up leftover rotisserie chicken or turkey.
- For a richer texture, substitute heavy cream for the milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
